苦荞总黄酮提取工艺的比较研究

以晋荞2号（苦荞）为研究对象，采用四种方法：热水浸提法、乙醇浸提法、超声波辅助提取法、微波辅助提取法，提取苦荞中总黄酮类化合物，并使用亚硝酸钠一硝酸铝比色法定量测定提取所得的黄酮类化合物。实验结果表明：热水浸提法的总黄酮得率比较低，乙醇浸提法和超声波辅助法的总黄酮得率差异不明显，而微波辅助提取法得率最高，该法具有明显的高效性。

Total Flavonoids from Tartary Buckwheat

Taking Jinqiao 2 （Tartary buckwheat） as the research object, this paper uses four extraction methods to extract total flavonoids in tartary buckwheat： hot water extraction, ethanol extraction, ultrasonic assisted extraction, microwave assisted extraction, and uses the sodium nitrite - aluminum nitrate colorimetric method to quantitative determination the flavonoids. The result shows that the yield of hot water extraction is lower, the difference of yield of ethanol extraction and ultrasonic assisted method is not obvious. And the yield of microwave assisted extraction is the highest among the four methods, which has obvious efficiency.